Potato Gratin with Leek

Ingredients

• 2 stalks leek
• 200 g mushrooms
• 1 clove garlic
• 2 tbsp butter (30 g)
• 1 Handful Parsley (5 g)
• 500 g waxy potatoes
• 100 ml heavy cream
• 100 g crème fraîche
• 2 Eggs
• 50 g grated Parmesan cheese
• nutmeg

Instructions

1. 1.

   Clean and slice the mushrooms. Wash, trim, and cut the leek diagonally into rings. Peel and finely chop the garlic. Sauté the leek and garlic in hot butter for a short time, then add the mushrooms and cook over medium heat for 2–3 minutes.

2. 2.

   Wash the parsley, shake off excess water, pluck the leaves, and finely chop. Add the parsley, season with salt and pepper, and transfer to a baking dish. Peel the potatoes and slice them thinly or into rounds. Arrange them in a brick-like pattern over the vegetables.

3. 3.

   Whisk together the cream, crème fraîche, eggs, and Parmesan. Season with salt, pepper, and nutmeg. Pour the mixture over the potatoes. Bake the potato gratin with leek in the oven for about 25 minutes until golden brown.